Recipe by French Tart
A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Little Jack Horner's Christmas Chicken, Fruit and Stuffing Pie!, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)
Top Review by nomadic_heart
Delish our family loved this. I didnt have walnut oil, white wine vinegar or pecans. So I subbed olive oil, white vinegar and toasted walnuts. I also added a tsp honey and some crumbles blue cheese for extra zing! Thanks so much! Was trying to find a new and fun way to eat red cabbage!
- 1⁄2 medium red cabbage, finely shredded and outer leaves trimmed
- 2 green apples, cored and thinly sliced
- 4 carrots, peeled and grated
- 1⁄2 small red onion, peeled and thinly sliced
- 2 tablespoons Dijon mustard
- 1 garlic clove, peeled and finely minced
- 1 teaspoon caster sugar
- 3 tablespoons olive oil
- 2 tablespoons walnut oil
- 3 tablespoons white wine vinegar
- 1⁄2 cup finely chopped pecan nuts
- parsley, for garnish
- 1⁄2 cup semi- dried cranberries
- 1⁄2 cup finely chopped walnuts
- 1 raw beetroot, finely grated
Directions See How It's Made
- Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
- Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
- One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
- Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
- This coleslaw can also be garnished with finely chopped parsley, for extra colour.